Easy Homemade Christmas Stockings with Fur Cuff

I made up this pattern myself and I was very pleased at how forgiving it is and how easy it was for me as a beginner. I made five total and after figuring out how to make the first one it only took me about an hour or less to make each one. It doesn't take very much fabric and though fur is expensive you don't need very much. I think each stocking ended up costing less than 2 dollars in the end. I picked coordinating fabric for each member of my family. I know Christmas is still far away but I wanted to put this out there in case anyone wanted to make some, since nobody wants to start Christmas projects at the last minute. I made the stocking pictured 2 years ago and made my fifth this month, which motivated me to finally write down the directions and get the post out. Text instructions are at the bottom of the post. I hope this tutorial makes sense!

1. Draw and cut out pattern using newspaper or a store ad. I just looked on the internet for different stocking shapes and drew one that I liked.
2. Layer your batting and fabric in this order: batting, fabric print side up, fabric print side down, batting (4 layers total).
3. Pin pattern to your layers and cut out. Remove the pattern and reinsert the pins. Sew around sides but not at the top. (I just lined up the edge of the fabric with the edge of my pressure foot). You can trim the edges a bit if you want. **This is the only step where you have to be really careful about how you sew, because it's about the only part that where mistakes will be visually obvious in the finished product. Be very careful as you sew so that your lines are smooth, especially around the rounded corners of the stocking foot, because when you turn it right side out it will be very obvious if your curves are not smooth. The lining doesn't have to be perfect because it will be stuffed inside the stocking and no one will see the edges.
4. Two layers of stocking lining - lay out, pin pattern on and cut out. (I used a reversible ivory color fabric, but if yours isn't then make sure you sew with the right sides facing each other, since you will be stuffing it in the stocking and you want to see the right sides when you look inside your finished stocking.) Remove pattern and sew lining around sides but do not sew the top.
6. Turn the lining right side out.
7. Leave your stocking wrong side (batting side) out and stuff it into the lining.
8. I cut my fur 5 inches wide and cut a piece that stuck out about 1-2 inches on both ends after wrapping around the top of the stocking (my piece was about 17-18 inches long).
9. Hem one raw long edge of the fur (just fold over and sew with a big loose stitch or hand sew with a big loose stitch, use a needle to hand pluck out any fur that becomes matted down in the stitches on the visible side).
10. Pin fur to top with raw edge of fur on the top (make sure the fur side is facing/against the lining of stocking).
11. Make hanging strap (I cut my strap piece 2 inches by 8 inches and folded the sides toward the center then the whole thing in half again (pressing flat with an iron) and did a straight stitch to stitch them together).
12. Pin the hanging strap onto the side you want it against the lining, hanging straight down. I had my hanging strap stick out 2.5 inches.
13. Sew the hanging ends of the fur together, trim excess if necessary, and then pin the fur (with the hanging strap in between the fur and the lining) all the way around, pinning all 5 layers together. Sew all the way around. I just lined up the edge with the edge of my pressure foot. Thankfully this step does not have to be perfect because it all ends up getting hidden when you turn the stocking out for the final time. This project is VERY forgiving.
14. Turn stocking right side out, the strap should be sticking up now, and then fold the fur down.

15. Hang stocking and enjoy your work of art!

Slow Cooker Cornbread Souffle

I adapted this recipe from multiple sources. It took me a few tries to optimize this recipe but I think I finally figured it out.  This is a really rich recipe that is not exactly low in calorie, which is why it's so delicious. However, it's perfect for a holiday dinner or a church potluck. I actually took this to a church potluck this weekend and everyone raved about it and it was gone before we left.

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2 eggs, beaten

1 package cream cheese, 8oz, softened to room temperature

2 boxes Jiffy cornbread mixes (8.5 oz boxes)

1 can creamed corn

1 can corn, drained (or approximately 2 cups frozen corn)

1 cup milk

1/2 cup butter (1 stick), melted

1/2 cup sugar

1 teaspoon seasoned salt

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Combine eggs and cream cheese until smooth. Add remaining ingredients and pour into a greased slow cooker. Cook on low for 3-5 hours or on high for 2-4 hours. You will have to optimize this recipe the first time you make it for your slow cooker because you want to be careful not to over cook it and different slow cookers will vary. Check it periodically. You want to cook it just until a knife barely comes clean when inserted into the center so that it will still be moist and delicate. 

Easy Light Asian Peanut Sauce

soy sauce
packed brown sugar
natural peanut butter

adapted from here

Combine 3 parts soy sauce, 3 parts brown sugar, and 1 part peanut butter. Add more peanut butter if you like a stronger peanut flavor, but I think this ratio is just right. Warm on stove or in microwave and whisk until smooth. Serve with rice, rice noodles, plain ramen noodles, or as a meat marinade.

Spicy Italian Chicken and Pasta Soup

I LOVE this recipe and have been making it for a few years now but I've made a few changes to it and wanted to revise it on my blog. I also changed the name. Adapted from Your Homebased Mom

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1/4 cup olive oil

1/2 teaspoon crushed red pepper flakes (*more for more heat)
2 teaspoons minced garlic
1 small or medium onion minced
1 can petite diced tomatoes
3 cans chicken broth (or 1 box)
8 oz shredded chicken (**see slow cooker option)
4 ounces mini bow tie pasta, Barilla brand (cooked separately to al dente, drained)
1-2 tablespoons dried basil
parmesan or mozzarella cheese shredded, for topping

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Saute onions, garlic, and crushed red pepper in olive oil over medium heat in a medium stock pot until onions are tender. Add can of tomatoes, broth, and entire can of chicken with the water. Bring to boil and simmer for 5 minutes. Remove from heat. Stir in cooked pasta and basil. Serve with cheese sprinkled on top and toasted french bread, if desired.

*For added heat, top individual servings with crushed red pepper

**Slow cooker method: Let raw chicken cook in broth, tomatoes, and spices until chicken shreds. Add in pasta and basil at the end.

Updated 1-12-2020

Little Piggy Cake

I used a 9 inch for the bottom layer, a small spring form for the middle, and the top half of a cupcake for the nose. I used the bottom side of large chocolate chips for the eyes. I found the cardboard cake holders at Walmart (4 for$4). 

Personalized Mini Martinelli Bottles for Party Favors

I made these personalized labels for mini Martinelli's bottles as a party favor for my grandparent's anniversary celebration. I just designed them on powerpoint, printed them out on regular paper, and taped them over the real label. I bought the mini Martinelli bottles at Walmart in the juice aisle. You can also find them at Dollar Tree sometimes.

Anniversary Cake

I made this cake for my grandparents 60th Anniversary Party. It was a triple layer (though each layer was single) with a 14" base. Bottom layer was carrott, middle was chocolate, and top was lemon. It was the first time I did the swirl roses and they were super easy! I just found a video on youtube and showed me how to make them. I did a cream cheese buttercream frosting which was too soft to work with but tasted good so I will need to look for a better recipe in the future. The cake has lots of flaws (I masked some of them by sprinkling a coarse sparkly sugar over the cake) but I think it turned out well and I learned a lot for the future while doing it.

Homemade Poppy Seed Fruit Salad Dressing

1/3 cup fruit juice or 1/2 cup fresh or frozen berries*
1 T vinegar** 
2 T sugar***
3/4 t salt
1/4 t pepper
1 t onion (or small chunk of onion) 
2 cloves garlic (or 1 tsp minced from a jar)
1/4 cup canola oil
2 teaspoons poppy seeds

Mix first set of ingredients in blender or food processor until everything is pureed and well mixed. Strain seeds if necessary and add more sugar, vinegar, or salt to taste. Stir in poppy seeds. Store in refrigerator and use within a week.  * I have used lemon juice, lime juice, fresh pomegranate juice, fresh apple juice, peaches, mangos, raspberries, strawberries, and blackberries. If you use a fruit with lots of little seeds (like blackberries) you will need to strain it before adding the sugar. If you use juice your dressing will be thin, if you use fresh fruit it will be thicker and more like what you would find in a store bought bottle (you may need to add a tablespoon or two of water to thin it out). I also found that with fresh fruit the oil in the dressing didn't separate out right away.** I prefer using white vinegar. I have tried red wine and rice but I think they are too strong. *** I add more sugar depending on the sweetness off the juice/fruit (may need up to 1/2 cup if using lemon or lime juice)

DIY Edible Cake Paint

I love decorating cakes but I don't love making many different colors of frosting because one it is a pain, and two, it's hard to get the colors correct and dark enough without using the expensive dyes made specifically for frosting. I also do not like fondant. So I invented my own cake paint and it's super easy and costs almost nothing. You only need three ingredients - powdered sugar, food coloring, and water.

I just put about 1-3 teaspoons of powdered sugar in a little glass cup, added a few drops of food coloring and stirred with a paint brush. Then I added a drop or two of water to thin it out. You want it thin enough to paint but not too thin or it will run, basically about the consistency of acrylic paint, but maybe just a touch thinner. If it is too thin just add a pinch or two of powdered sugar. Then just paint it onto your frosting with paintbrushes.

Dump Truck Cake

Use my DIY Edible Cake Paint for this cake

I frosted my entire cake white and then painted the red and yellow and black. Then with the rest of my frosting I made it yellow and used my piping bag and tips for the stripes and accents (using this amazing technique to fill the piping bag). I needed about 1.5 batches of frosting (buttercream recipe from the Betty Crocker cookbook).

I used a toothpick to draw on the white frosting so that I knew where to paint. If you mess up with the toothpick just run a butter knife in warm water and smooth it out and do it over again.

To make the dump truck cake (I got my inspiration for this cake here) I used 1 cake mix divided between a regular bread pan and a mini loaf pan. I leved the top of the big one to make it flat and just cut the ends off the mini loaf so that it was the same width as the bottom of the truck. I left the round top on the mini loaf. I used the cookie part of oreos to make the dirt and mini chocolate donuts for the wheels. The entire cake cost me less than 5 dollars to make.

Fabric Applique Greeting Cards

I made some greeting cards recently with fabric scraps and Heat 'N Bond and some good quality cardstock. For the dark colored cardstock I used double sided adhesive tape to secure white paper on the inside. I just printed some basic shapes from microsoft clip art and other clip art I found online and traced them onto the heat n bond.  For the thread on the birthday hats I just layed it underneath the fabric before ironing on the applique. Keep the iron moving while putting on the applique or else you will get an imprint on your cardstock of the edge of the iron. I put a piece of white copy paper between the applique and the iron. Then I put the cards inside a heavy book (like a dictionary) to press them flat for a few hours because some of them bowed a little from the heat of the iron. I added embellishments (beads, ribbon, buttons, etc.) with a hot temp glue gun.

Caramel Apple Pie (with really soft apples!)

One of the reasons I don't usually pick apple pie is because often the apples are hard and the crust is on the burned side. This is probably because people have to cook the pie forever to try and soften the apples! After having a caramel apple empanada at Taco Bell I wanted to make my own caramel apple pie, so I created this recipe and figured out a way to solve the problem, cook the apples first! I have also used pears and it was excellent too. Make it for Thanksgiving or any special occasion :)

I cut each round apple slice into 6-8 pieces so they are bite size and you can cut your pie pieces more easily. Can also use pears instead of apples. Can reduce or omit citrus juice if apples are extra tart.

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4-5 cups chopped apple slices (peeled, slice and chop apples into bite sized pieces; Optional: use pears)

2 T lemon, lime, or orange juice (optional: reduce or omit if apples are extra tart)

3/4 cup white sugar

1/2 cup brown sugar

1/2 t salt

1 t cinnamon

double pie crust (recipe at bottom)

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Preheat oven at 425.

Combine apples through cinnamon in medium to large sauce pan. Heat over medium heat and stir until sugars dissolve and juices run from fruit and it begins to simmer. Reduce to medium low and cook for about 10 minutes, stirring occasionally. 

3 T flour mixed with 3-4 T cold water

Slowly stir in above mixture and cook for an additional 10 minutes, on medium low to low, stirring occasionally. Meanwhile prepare a double crust. 

Remove from heat and let filling cool for 5-10 minutes.

1 egg white mixed with 2 teaspoons cold water 

Pour into pie crust, top with top crust, being sure to seal the edges by pressing the two layers of crust together before fluting. Cut 6 slits in top of pie crust with thin sharp knife. Brush crust with egg white mixture to give the crust a nice glossy finish and prevent burning. 

Place pie pan on cookie sheet before baking in oven (just in case the filling spills out). Bake for 20-30 minutes until crust is golden brown and cooked thoroughly. 

Double Pie Crust

2 ½ cups flour (300 grams)

1 teaspoon salt

⅔ cup white shortening (126 grams regular Crisco)

Ice water

**Refrigerate shortening and flour prior to starting if your kitchen is warm. 

Stir flour and salt together in medium to large mixing bowl. Cut in shortening with pastry blender or two knives until shortening pieces are the size of tiny peas. Sprinkle ice water 1 to 1/2 tablespoon at a time over the flour, stirring quickly with a long fork between each addition. Once the dough starts to aggregate into balls and you can press them together like a firm play dough (and very  little or no dry flour remains) you can stop adding water. Form into a large ball. Divide into two equal balls (if making a double crust) and wrap in plastic wrap until ready to roll out. 

Roll out onto a very lightly floured piece of parchment paper. 

Prior to baking brush any exposed crust with an egg and water mixture (1 egg plus 2 teaspoons cold water) using a pastry brush. This will give the crust a nice glossy finish and prevent it from burning.

Broccoli Spinach Soup

I saw this recipe in the Real Simple magazine while waiting for my car to be fixed. I looked it up online and read the reviews and saw it might need some adaptation to make it more flavorful. I made it tonight with a few changes and it was excellent. It's a keeper and it's pretty healthy. It primarily tastes like brocoli as the spinach flavor came out to be pretty subtle. I served it with these breadsticks.

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1 med onion, chopped
4 T butter
1/2 t salt
few cracks of pepper

1 box chicken broth (about 4 cups)
2 cups water
2 chicken bouillon cubes

1 large or 2 small heads of brocoli, chopped
1 large potato, peeled and chopped
1 tsp minced garlic

1/2 bag of spinach leaves (about 5 oz)

Additional seasoned salt to taste and sour cream for serving.

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Saute onion, butter, salt, and pepper over med high heat in a large stock pot until onions are tender (about 10 minutes). While sauteing onions chop the broccoli and potato.

Add chicken broth, water, and bouillon cubes to pot and bring to boil. Add broccoli, potato, and garlic and simmer for 15-20 minutes or until vegetables are very tender. Add spinach and stir until wilted.

Puree soup with immersion blender (I wish I had one) or in batches in a blender or food processor.

***If you are using a blender or food processor let it cool a little first or carefully do small batches as hot liquid can cause the lid of the blender to pop off and you might be burned (no experience here). This time I did small batches and held down a layer of towels over the blender lid to prevent any accidents.

Pour through strainer back into stock pot to get rid of any remaining chunks. Reheat if necessary and add any additional salt/pepper or your favorite seasoned salt to taste.

Serve each bowl with a dollop of sour cream.

How I Freeze Various Foods - bulk food and things I don't use frequently

Buying things in bulk can be a lot cheaper but obviously you need to freeze some of it. Also, somethings you don't use up all at once, like sliced cheese and deli meat, but it doesn't last forever. I freeze a lot of things and it saves tons of time and money and keeps things from going bad. Besides ziplock freezer bags, old cottage cheese/sour cream containers work great for freezing. I just bought some cheap sticky labels to put on them so that I know what they are. Also, if you have space get a deep freezer. It saves a lot of money. We found a great one on Craig's List for around 50 bucks. If you start looking you don't have to pay a fortune.

Here is a list of some things I freeze and how to freeze them.

Meat
I wrap individual pieces in plastic wrap or fold over bags and then put those pieces in a large freezer ziplock bag which you can reuse. That way I don't waste expensive freezer bags and each piece can be pulled out and thawed separately. I put a few slices of deli meat in back in its original package if it is resealable.

Cheese
I put shredded cheese in fold over bags and then put those in a large freezer bag. For presliced cheese I put wax paper between slices so that I can just take one piece out at a time. I put those back into the original bag if it is resealable.


Sauces
I freeze homemade salsa, salad dressing, etc. in yogurt containers. Then I pop them out and wrap in saran wrap and then put those in a freezer ziplock. Then you can just pull out small amounts when you need it. Or I will freeze large amounts in a recycled sour cream container.

Curry Paste and Canned Chipotle
I puree or chop my canned chipotles before freezing. Measure out tablespoons of curry paste or chipotles onto a big piece of plastic wrap set on a cutting board. Cover them with another piece of plastic wrap and lay it all in the freezer. Cut each tablespoon out and put them into a ziplock bag. Then you can just pull out what you need.


Peppers and Onions
Just chop and freeze in small amounts in fold over bags, and put the fold over bags into a bigger ziplock bag. That way you don't have to burn your cuticles or cry every time you need peppers or onions. They freeze very well. See previous post about this topic.

Green Onions
You usually only need a few green onions in a recipe but when you buy them you gets tons. I chop up the white part and chop up some chives and freeze in yogurt containers or small plastic containers that I got from Aldi. They are a little bigger than an ice cube. I found that an ice cube tray was too small. Put the green onions in your container with just a little bit of water (they will float) and freeze. Then top with more water to completely cover and freeze again. Wrap each frozen aliquot in plastic wrap and store those in a bigger ziplock. Green onions will be a little wilted once thawed but are just fine when put into recipes.

Cream

I have frozen leftover whipping cream in a recycled cottage cheese or sour cream container. I just thawed it in the fridge and it whipped up just like it was fresh. 

Berries
When raspberries or blackberries are on sale I buy a ton but I have to freeze them. Wash berries and lay out in a single layer on a cookie sheet. Freeze and then put into ziplock bags. This way the berries won't stick together and you can easily pull out a few.

Homemade Baby Food
Puree your food and put it into clean recycled glass baby food jars. That way you can just pop out a jar when you need it and pop it in the fridge or microwave to thaw and serve straight from the jar. Texture from thawing won't matter because it will be pureed anyway.

Perfectly Rich and Moist Any Flavor Cake Mix Recipe

This is the recipe I use to make my cakes and cupcakes. I got it from a lady names Sally who made our wedding cake and it is amazing every time. It's always very rich and moist without falling apart and you can enhance the flavor of the cake mix or make a white cake any flavor you want just by altering the pudding flavor. I prefer to use Duncan Hines brand for this recipe

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1 cake mix, any flavor (I prefer Duncan Hines)
1 small box pudding, any flavor that coordinates with the cake
1 cup sour cream or plain yogurt
1/2 cup oil
1/2 cup water
3 eggs
1 tsp vanilla

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Combine all ingredients in a medium to large mixing bowl. Beat for 2 minutes with hand mixer. The batter will be very rich and smooth. Bake at 325 if you want your cake to be flatter, like for a layered cake. Otherwise bake cupcakes and other cakes at 350  until inserted toothpick comes out clean. It may take longer than the time listed on the box.

Freezing Chopped Onions

I HATE chopping onions every time I need them for a recipe.  Also, onions are usually cheaper in bulk so if you buy a bag and don't use them right away, you usually have a few go rotten. Fortunately I've realized that onions freeze very well.

I recently started chopping my entire bag of onions and freezing them in small quantities. I like my onions practically pureed for most recipes so I put them in my food processor and put varying amounts in those cheap fold over bags. Then I stuff all those fold over bags into a bigger ziplock bag. You can chop them into whatever size(s) you think you will need and then whenever you need onions for a recipe you just pull the baggie out and thaw it under running water in a strainer. Believe me, this will save you tons of TIME and TEARS. Try it out the next time you buy a bag of onions.

Creamy Cheesy Potato and Vegetable Soup

I really like vegetable cream soups but most of the recipes I have tried turn out ok but not amazing like what you get at some restaurants. So last week I decided to make some cheesy potato soup and just happened to have some left over heavy cream in the fridge and decided to use it up instead of using regular milk like I usually do. The difference was amazing! This soup tasted ten times better than any other cream soup I have made before.

Since I basically made it up I figured I should jot down the recipe before I forgot so here it is. I used potatoes, carrots, and zuchinni, but you could use any other vegetables in place of the zuchinni like broccoli or cauliflower.

1 box chicken broth (they sell them at my Dollar Tree for $1, best deal ever, so check out yours)
about 10 small yukon gold potatoes, peeled and cubed (or about 2-3 cups of any cubed potato)
3 carrots, peeled and sliced into circles
1 zuchinni chopped into small bite size pieces

In a large pot bring chicken broth to boil and add carrots. Boil about 3-5 minutes. I added the carrots first because they tend to take longer to cook than the other vegetables. Add potatoes and cook until you can easily poke them with a fork or toothpick (but not falling apart, about 8-10 minutes). Add zuchinii or other vegetables and cook until tender then turn down to simmer. 

While cooking the vegetables make the Cheesy Cream Part in a small sauce pan:

1/2 stick butter
1 cup heavy cream
3 T corn starch dissolved in some cold water
1 tsp seasoned salt (like Lawry's)
1 tsp Italian seasoning
1-2 cups shredded orange cheese

Melt butter and slowly whisk in the cream over medium heat. Slowly add the dissolved corn starch and let simmer until it starts to thicken, stirring frequently. Add the seasonings and stir in 1 cup cheese until melted. Slowly pour cream mixture into the pot of broth and vegetables and stir well until everything is well mixed and heated. Then add up to 1 cup more cheese and stir until well melted and mixed in.

Serve with bacon bits if you have them (even the fake kind are good in this soup).

Crayon Monogram Shadow Box

Now that I've given away a few handmade presents over the last few months I can finally post about them. This crayon monogram shadow box is the perfect teacher gift or would be cute in a child's room to display the first letter of their first name. I used a regular certificate frame (that fit 8.5X11) that I found at Hobby Lobby, it doesn't need to be an actual shadow box frame, just one where the glass is in the front and doesn't directly touch the back so that you have room for the crayons. I found inspiration for the directions here.

First I made a large letter in Word on a paper size template and drew a line as a guide for the height of the letter. I printed off both, the letter on scrap paper and the line guide on nice cardstock.

Then I laid out my crayons and cut them to the right lengths to fit over the letter template. I used an exacto knife to make the cuts. The crayons on the curve must be cut at an angle. Once I had my letter perfect (and in a ROYGBIV color like order) I transferred them one at a time to the cardstock with the line quide (so that I wouldn't have to worry about any of the letter showing through) and glued them with Elmer's glue. I felt more comfortable using Elmer's glue than hot glue so that I had some freedom to shift the crayons around after I set them down. Make sure your cut edges don't have any crumbly edges or else when it is all finished you will have wax crumbs falling to the bottom of the frame, so blow on it to test for any strays.

Then I set the frame on top and cut a piece of thick cardboard to fit the back. I had to make my own backing because the one it came with wouldn't fit right with the crayons. I gave it as a gift to a teacher with a nice stand to display it on. 

Fall Felt Leaf Garland

I saw the idea for this craft here. I made my own leaf template which you can download. Cut out the leaves and pin to two layers of felt. Cut out leaves and line up on floor in what order you want them and then stack them in that order. Take one at a time and put it through the sewing machine with a light brown thread and do one continuous stitch lining the end of one leaf up against the edge of the next leaf. 17 leaves made about 5 feet of garland. You don't need very much felt, 1/8 yard of each color would be plenty so even without coupons it can be really cheap. Some stores don't have many color options for felt so you might have to hit up multiple stores. I had so much extra felt I made a few extra for a friend and my mom. This only took me about 30 minutes.

Joey's Mama's Coleslaw

A friend in college who was from the south gave me his mom's recipe for coleslaw. It's the best and so easy to make. Many people have asked me for this recipe when I bring it to a potluck. I like to chop the cabbage and carrots in my food processor rather than shred them. I think the chopped texture is better. It looks and tastes similar to the coleslaw at Chick-fil-A. Perfect for complementing your 4th of July barbecue. Makes about 4 servings.

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1/2 head of cabbage
1medium carrot (or equivalent in baby carrots)
1/2 cup mayo
2-4 T sugar (depending on how sweet you like it)
1/2 T of sweet relish
1/2 T of dried parsely flakes

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Cut cabbage into large chunks and peel carrot. Put in food processor and chop to small pieces. Mix dressing and add a little bit at a time and stir. Depending on how big your head of cabbage is, and how dry or wet you like your coleslaw, you may need more or less dressing so adjust accordingly. Store in fridge and eat within a day or two.

Chicken Pot Pockets

I invented this recipe a few weeks ago and my husband came up with the name for it. It's basically a cross between a chicken pot pie and a hot pocket. It's really good!

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shredded or cubed chicken (I used the canned shredded chicken from Sam's Club)

boxed stuffing, prepared as directions state

frozen vegetables

pie crust

chicken gravy (I made it from the packet mix)

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Preheat oven to 375 and prepare stuffing, then pepare the pie crust. I made a double crust batch and made 3 large pockets out of it (could make 4 if you made them smaller). Divide dough with knife into however many pockets you want to make. Roll out each piece into an oval on parchment paper. Fill with chicken/stuffing/frozen veggies. Fold over and flute edge. Transfer pockets to cookie sheet lined with parchment paper or silicon baking mat. Brush with beaten egg. Bake 375 for about 20 minutes or until crust is golden. Serve with chicken gravy poured on top.

Alternate Version: Put stuffing, chicken, and vegetables into individual baking dishes, top with some gravy (1/4-1/3 cup). Top with a layer of pie crust dough. Poke holes with a fork to allow steam to vent. Brush with beaten egg and bake at 425 for approximately 25 minutes or until crust is golden brown. 

Tissue Pack Covers

I saw this awesome and cute idea to make tissue pack covers on Thrifty Crafty Girl (I really like her blog because she makes easy and practical types of crafts that I like to make). When I saw them I just had to make them that very week. I LOVE those little packs of tissue and I'm always buying them at Dollar Tree because you can get a 10 pack. This craft is super easy and she has a great tutorial. These are the ones I made: one for me, one for my husband to match his backpack (he was pretty excited about it (not)) and one for my son's diaper bag. They are perfect for getting a tissue out when you need to keep quiet (like in church or a meeting) and not have everyone hear noise from the plastic wrapper.